I've never had tuna steak, but have always been intrigued by it. The pictures always show it as being very raw inside. Is it even warm? Are there acceptable limits as to its "doneness"? About how long should it be grilled to achieve the doneness as shown in pictures. These are legitimate questions from someone far from the ocean. Thanks for the help.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
